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Recipe: Tortellini Soup (using spinach and stewed tomatoes, 1980's)

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TORTELLINI SOUP

2 cloves garlic, crushed
1 tablespoon butter or margarine
2 cans (13 ounces each) College Inn Chicken or Beef Broth
8 ounces frozen or fresh cheese tortellini
1 (15 ounce) can chopped spinach, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained and cut up
Grated Parmesan cheese (for serving)

In large saucepan, over medium-high heal, cook garlic in butter for 2 to 3 minutes.

Add broth and tortellini. Heat to a boil; reduce heat; simmer 10 minutes.

Add spinach and tomatoes; simmer 5 minutes more.

Serve with cheese.

Makes 6 servings
Adapted from source: Recipe booklet: Best of Favorite Recipes College Inn Broth, Favorite Recipes Magazine No. 3, 1987
MsgID: 3157901
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter T Recipes - 04-07-15 Daily Recipe...
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More recipes:
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Tortellini Recipes

From the recipe booklet: Hunt's Tomato Paste, Let's Cook Italian, 1950-60's

From: the National Pasta Association

"Cheese tortellini take on the aromatic essence of bay leaves through a delicately infused cooking water." - From: McCormick
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